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Prep Time: 120 Minutes Cook Time: 10 Minutes |
Ready In: 130 Minutes Servings: 12 |
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Yeast based buns with a filling of dried fruit, named after Belvoir Castle in Leicestershire, the family seat of the Dukes of Rutland. Ingredients:
1 lb flour |
1 teaspoon salt |
2 ounces butter |
1/2 ounce fresh yeast |
4 ounces caster sugar |
2 fluid ounces milk, and water mixed together |
4 ounces mixed currants, sultanas and chopped mixed peel |
milk, for glazing |
sugar, for sprinkling |
Directions:
1. Sift the flour and salt together into a bowl, then rub in the butter.
2. Cream the yeast into the sugar, then add the milk and water. Leave until frothy, then blend into the flour mixture, together with half the dried fruit and peel.
3. Turn out on to a lightly floured surface and knead until the dough is smooth and elastic.
4. Place in a clean bowl, cover and put in a warm place until the dough has risen and doubled in bulk.
5. Knead again, lightly, for 1 minute, then roll out into a square, approximately 1/2 inch thick. Sprinkle on the remaining fruit and roll up like a Swiss Roll.
6. Cut into 12 pieces, each about 1 inch thick and lay flat on a well greased baking sheet. cover with a clean teatowel and leave to prove for about 30 minutes.
7. Set oven to 425*F of Mark 7. Brush the buns with a little milk and sprinkle with the extra sugar.
8. Bake for 10 to 15 minutes, until golden brown.
9. Cool on a wire rack.
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